[China] How to cook Crispy sweet and sour goat with Sichuan pepper

Ingredients

• 100 g potato starch
• 50 g plain flour
• 160 g sparkling water
• 400 g goat neck, cut into strips approx 2 cm x 8 cm
• 2 Lebanese cucumbers
• 1 clove of garlic, finely chopped
• 120 ml water
• 100 g raw caster sugar
• 2 tbsp Sichuan peppercorns, toasted and roughly pounded in a mortar and pestle
• 1 long red chilli, sliced on a slight angle into thin rounds
• 1 tbsp cider vinegar
• 3 tsp light soy
• 2 tsp fish sauce
• canola oil for shallow frying
• splash of olive oil
• squeeze of lemon
• river salt

Directions